Brussel Sprouts with Capers



1 lb. brussels sprouts
2 Tbsp. olive oil
2 Tbsp. capers

1. Trim the stem ends of the brussels sprouts and remove any dark, exterior leaves.
2. Heat the oil in a large frying pan or saute pan. Add the brussels sprouts and 1/2 cup water, cover the pan, and cook the sprouts until they're tender to the bite and the water has evaporated, about 5 minutes (depending on how crisp you like your cooked sprouts).
3. While the brussels sprouts cook, finely chop the capers (this may seem a bit nuts, since most capers are already pretty darn small, but you want to really distribute their flavor in the dish and chopping them a bit will help that).
4. Sprinkle the brussels sprouts with the chopped capers and serve.

Yield: 4 servings